Vegetables with Tempeh and Miso Tahini Sauce
Enjoy this nutrient dense, colorful dish on a chilly winter night.
South River Miso in the dressing adds its savory flavor and active enzymes.
Tohum Tahini, supplied to us by a Turkish woman friend who grew up where it is produced, contains high amounts of iron and calcium. Tempeh, another fermented soy food, originated in Indonesia centuries ago. It provides a significant amount of vegetable protein. Treat yourself to this power packed dish as part of a healthy meal.
Ingredients: Miso Tahini Sauce
¼ cup Tohum or other tahini
1 tbsp South River Sweet-Tasting Brown Rice Miso
2 tbsp fresh lemon juice
2 tsp agave syrup or maple syrup
1 tsp mustard
3-4 tbsp water
1. Stir tahini in the jar to mix in oil at the top.
2. Put the tahini in a bowl. Stir in other ingredients. Add water last to adjust consistency. You should be able to pour it.
Ingredients: Vegetables with Tempeh
3-4 tbsp sesame or olive oil
1 medium onion
2 cloves of garlic
½ red or orange sweet pepper
2 cups chopped mustard, kale or other greens
8 ounce package of tempeh
1 tsp Cholula or your favorite hot sauce
1 tbsp sesame seeds
1. Cut tempeh into slices. Sautéed in 2 tbsp sesame oil until golden brown. Toss in hot sauce and set aside.
2. Heat 2 tbsp oil in pan. Add chopped onion and garlic. Stir and cook over medium heat for 1 minute.
3. Add sweet pepper cut in strips. Stir and cook briefly.
4. Add sautéed tempeh and chopped greens. Stir until greens are soft.
5. Pour 1 tbsp of tahini on each individual serving. Top with sesame seeds.